Dazed and confused? Not me. I’m just Lost in the Cheese Aisle.

Wednesday, May 21, 2014


Robertson Davies Elderflower Rye
The Robertson Davies Elderflower Rye.

Appropriately enough, as we prepare to head for the Great North Woods for (part of) our summer travels, here comes a cocktail of Canadian origin: the Robertson Davies Elderflower Rye.

Being from south of the border, I had no feckin’ clue who Robertson Davies was until I did a bit of Online Research. Turns out he was one of Canada’s most celebrated authors, The Deptford Trilogy being among his notable works. Hmmm... a few more books for me to read after I clear away the existing pile on my nightstand.

I have no idea whether drinking this cocktail will help inspire the writerly impulse, but it can’t help to try and find out. Here’s how you make one:

2 ounces rye whiskey (The Fairmont Royal York uses Knob Creek rye)
1 ounce Aperol
1 ounce St. Germain elderflower liqueur

Combine in a cocktail shaker with ice; stir and strain into an old-fashioned glass with a honking big ice cube. Drink several and then write about the experience.

Well, I’m enjoying one of these bad boys as I grill a dry-aged New York strip steak and prepare a vat of asparagus-spinach soup. And it’s Just Fine.

[Tip of the Elisson fedora to Ben René for the recipe.]


Kevin Kim said...

I recognize that giant ice ball from "Start Trek Into Darkness."

Skippy Stalin said...

Hey, if you're going to be in T.O, you should buy me many drinks!

Kevin Kim said...

Nuts. I wrote "Start Trek." One of my signature typos, along with "experiement" and "paragrpah."

Elisson said...

"Start Trek" makes perfect sense, Kevin. Every trek starts with but a single step. Heh.